Bamboo Shoot
Also known as: bamboo sprouts
Bamboo shoots are a low-calorie vegetable consumed widely in Asian cuisines. Raw shoots contain cyanogenic glycosides (taxiphyllin) that release hydrogen cyanide; standard processing (boiling, canning) substantially reduces these to safe levels.
What it is
The young edible shoots of various bamboo species (e.g., Phyllostachys edulis, Bambusa spp.) harvested before maturity; typically blanched or canned to remove naturally occurring cyanogenic glycosides.
Vegetable ingredient providing crunchy texture and mild flavor in stir-fries, soups, and Asian cuisine.
Why it's flagged
- raw shoots contain cyanogenic glycosides — must be cooked
What regulators actually say
"FoodData Central is an integrated data system that provides expanded nutrient profile data and links to related agricultural and experimental research."
"Bamboo shoots contain cyanogenic glycosides, mainly taxiphyllin, that release hydrogen cyanide on enzymatic hydrolysis; soaking and boiling effectively reduce cyanide to safe levels."
Regulatory status
United States — FDA
Permitted as a food vegetable; no specific additive listing required.
European Union — EFSA
Recognized as a traditional food vegetable in the EU.
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